folse chef john (6 résultats)

Hardcover. Etat : Good. Hardcover Small Quarto. illustrated boards, 351 pp covers and spine lightly worn inscribed by author on the front endpaper Standard shipping (no tracking or insurance) / Priority (with tracking) / Custom quote for large or heavy orders.

Etat : Fine. Inscribed, 1st ed.; fine condition, no DJ as issued.

Paperback. Etat : new. Paperback. Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poche traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Etat : new. Paperback. Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. Author Dixie Poche traverses Cajun country to dive into the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Etat : Fine. 1st Edition. Fine first edition hardcover, SIGNED by Folse on the front end-paper. Decorative shiny boards. No writing, no food stains. Month-by-month festival schedule and recipes, photos of Folse with other chefs, information about the celebrations and tidbits. 208 pages. M06880. Signed by Author(s).

Hardcover. Etat : New. No Jacket. 2nd Edition. Complete title " Hooks, Lies & Alibis. A Lifetime of Cooking. Louisiana's Authoritative Collection of Game Fish & Seafood Cookery". Second edition stated 2010, first edition 2009. Signed by Author Chef John D. Folse without inscription, also presentation note from Kean Mille. Published by Chef John Folse & Company Publishing. Hardcovers in pictorial boards without DJ as issued. Condition new, square tight and crisp books, no edgewear, corners not bumped, no markings of any kind, not a reminder. Thick folio, 900 pages, well illustrated. Heavy book will require additional postage for domestic and international orders. Signed by Author(s).